Rhubarb Rosewater Parfait

Total Time:
30 min
15 min
15 min

4 servings

  • 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note)
  • 1 pound fresh or frozen strawberries, halved
  • 1 lemon, zested
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 1/2 tablespoons rosewater
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • Pinch ground cardamom
  • 1/3 cup sliced almonds
  • Kosher salt
  • 4 cups Greek yogurt, for serving
  • In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.

  • In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.

  • To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.

  • Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

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